Chickpea and Chard Soup

1. In a large pot, heat oil over medium heat. Add carrot, onion and garlic. Cook until vegetables start to soften, about 5 minutes.
2. Stir in stock or water, chickpeas, bay leaf (optional), red pepper flakes (optional) and tomatoes. Bring to a boil. Reduce heat and simmer, partially covered for 10 minutes.
3. Add Swiss chard to the pot. Simmer until tender. Remove bay leaf if using. Add salt and pepper to taste.

Notes:

• If you like noodles in your soup, add 1/2 cup of macaroni in Step 2.
• Swiss chard can be substituted for kale or collard greens.